I want to try some experiments with molecular gastronomy foams, but all the recipes I've seen involve using an immersion blender to create the foam. Can I use a whisk to make the foam? What about my Vita-mix? Are there any changes I would need to make to the process based on the change in methodology?
A vita mix should work pretty well; maybe you could carefully drag a spatula in the top of the vortex (nowhere near the blade!) to introduce more air. A whisk will be pretty slow going. And then there is a whole other category of foams made in a whipped cream canister. Here is a link to get you started: http://www.youtube.com/watch?v=c9lJMGImGKE